YOUR SOLIN GENERATED RECIPE
Herb-Crusted Turkey Meatballs with Roasted Vegetables
Savor these tender herb-crusted turkey meatballs paired with a colorful medley of roasted vegetables. The lean ground turkey is enhanced with fresh herbs and spices, bound with a touch of whole-grain breadcrumbs and egg white to perfect texture, then baked until golden. Paired with lightly roasted zucchini, bell pepper, and red onion tossed in a hint of olive oil, this dish offers a balanced, satisfying meal ideal for a wholesome dinner.
INGREDIENTS
5 oz Ground Turkey (90% lean)
1/8 cup Whole-Grain Breadcrumbs
1 large Egg White
100g Zucchini
75g Bell Pepper
50g Red Onion
1 tsp Olive Oil
1 tbsp Fresh Parsley
Garlic Powder, Salt, and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the ground turkey, whole-grain breadcrumbs, egg white, chopped fresh parsley, garlic powder, salt, and pepper. Mix until just combined to avoid overworking the meat.
Form the mixture into small meatballs, about the size of a golf ball, and place them on the prepared baking sheet.
In a separate bowl, toss the chopped zucchini, bell pepper, and red onion with olive oil, a pinch of salt, and pepper.
Spread the vegetables on another baking sheet in a single layer.
Place both the meatballs and vegetables into the oven. Roast the vegetables for about 20-25 minutes, stirring halfway through, while the meatballs bake for about 15-18 minutes until fully cooked and lightly browned.
Once cooked, plate the turkey meatballs alongside the roasted vegetables. Garnish with additional fresh parsley if desired and serve warm.